Drying Mint

Dried mint is widely used in Lebanese cuisine. It can replace fresh mint when not available or just be a condiment used in many dishes or as garnish on Mezzeh such as Garlic Labneh. Drying mint is a fairly easy process that takes about three days to finish. Most of the work required consists in … Continue reading Drying Mint

Zaza’s Soup – 3rd Mediterranean Cooking Event, Lebanon

I don’t know where this soup originated from, but I know it was cooked at my aunt’s household. My uncle was Armenian and his sister cooked this soup, so we named it after her: Zaza’s Soup. Maybe the soup is a mix of Armenian and Lebanese, even though the event is for Lebanese cooking, I … Continue reading Zaza’s Soup – 3rd Mediterranean Cooking Event, Lebanon

Sumac and Dried Mint Omelet – 3rd Mediterranean Cooking Event

I know I am supposed to be posting about the challenge, but a few days ago I got an invitation to join a cooking event about Lebanon: 3rd Mediterranean cooking event. So I decided to join. I don’t know if I will post more than one recipe, but I know I have a couple in … Continue reading Sumac and Dried Mint Omelet – 3rd Mediterranean Cooking Event